全谷物持续教育培训：让孩子们不“掉队”。

Whole-grain continuing education for school foodservice personnel: keeping kids from falling short.

机构信息

Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.

出版信息

J Nutr Educ Behav. 2009 Nov-Dec;41(6):429-35. doi: 10.1016/j.jneb.2008.07.002.

DOI:10.1016/j.jneb.2008.07.002

PMID:19879500

Abstract

OBJECTIVE

The purpose of this project was to develop and test whole-grain continuing education for school foodservice personnel.

METHODS

A continuing education program was developed to address planning, purchasing, preparing, and serving whole-grain food in schools. Participants completed a pre-post questionnaire to assess changes in knowledge, attitudes and intention.

RESULTS

Participants (n = 211) were mostly non-Hispanic white women. Pre-post test scores indicated improvements in whole-grain knowledge and intention to find whole-grain recipes for school menus (P < 0.05); however, attitudes about storage and cost issues became less positive. After 3-6 months, participants indicated more whole-grain food items were offered in schools.

CONCLUSIONS AND IMPLICATIONS

Whole-grain education for school foodservice personnel may increase awareness and menu placement and increase opportunities for whole-grain consumption by children.

摘要